Printer friendly version
- Prep time:
- 6 mins
- Cook time:
- Serves:
- 2-4
Mark Sargeant makes a fresh, tangy salad with the taste of summer
Similar recipes
Related Videos
Ingredients
- 2 large bulb Fennel, trimmed and tough outer leaves removed
- 1 Charentais melon
- 1 small handful Mint, leaves only, finely chopped, plus extra to garnish
- 100 g mixed salad leaves
- 200g Feta cheese
For the dressing
Method
1. For the dressing: whisk together the vinegar, lemon juice and olive oil and season with salt and pepper to taste. Slice the fennel as thinly as possible, using a mandolin if necessary and leave to marinate in a bowl with the dressing.2. Halve the melon and deseed and peel it. Slice the melon into long wedges and cut these wedges into bite-sized chunks. Mix in a bowl with the fennel and dressing. Add the chopped mint and mix through.
3. Dress the salad leaves with a drizzle of olive oil and some salt and pepper. Put the leaves in the bottom of your serving bowl and top with the melon and fennel mix on top.
4. Crumble over the feta in different sized chunks. Garnish with a little more chopped mint, some pepper and another drizzle of olive oil.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
This was so delicious, it was a real surprise as it was not a food combination that I expected to work so well. Each melony cheesy minty mouthful was manna from heaven. Try it, I urge you!!
Beautiful salad, very fresh and ideal for a light lunch. Yum